These Greek Chicken Bowls are packed with great flavor and textures! Made with chicken souvlaki, tzatziki sauce, feta cheese, olives, fresh veggies, and rice, they're an amazingly delicious weeknight meal and an even better meal-prep. It takes some time to cut the veggies, but overall, this recipe comes together quickly and is well worth the effort.
Looking for more delicious bowls? Try my Chicken Teriyaki Bowls or Salmon Rice Bowls next!
About This Recipe
I LOVE rice bowls, especially ones that are packed with lots of fresh veggies! This Greek Chicken Bowl is such a satisfying meal- you get carbs, protein, and veggies all in one. Well-rounded and delicious. I had the idea to make these bowls after seeing them continuously pop up on my social media for the last few months.
An unexpected benefit of this recipe is that it's great for feeding a crowd! My wife's coworker and fiancé came over to prep some supplies for their wedding (my wife has a Cricut machine and fancy printer for making custom wedding signage), and I was making this for meal prep. My wife asked if we'd have enough, and I was like "100%". I just set out all the ingredients on the dinner table, and everyone built their own bowls.
The key to any "dinner bowl" is lots of variety. For these Greek bowls, I made homemade tzatziki sauce, chicken souvlaki, feta cheese, olives, plenty of fresh veggies, and rice. Everyone loved it.
Key Ingredients
For the chicken souvlaki: You'll need chicken breasts, olive oil, lemon juice, garlic, dried oregano, paprika, salt, and pepper. The lemon juice is very important because it tenderizes the meat. This makes the chicken breast feel much more juicy. I suggest marinating for at least 30 minutes (preferably a few hours) so the marinade has enough time to work on the meat.
For the tzatziki sauce: I love homemade tzatziki sauce. It tastes so much better than store-bought. For this recipe, you'll need to grate half a cucumber on a cheese grater, then squeeze out the water. Squeezing out the water is very important because you do not want the tzatziki to be too runny. We'll be adding lemon juice, which will liquify everything, so we do not want moisture in the cucumber.
For the bowls: This is where you can get creative. I added chopped tomatoes, cucumber, onions, feta cheese, olives, and lettuce. But feel free to use ANY veggies you desire. Bell peppers, for example, would be delicious.
Instructions
STEP 1: I like to make the tzatziki and prep the veggies first so that I don't have to wash the cutting board after prepping the chicken. To start, place the grated cucumber in a kitchen towel and wring out as much water as you can.
STEP 2: Add the squeezed cucumber to a bowl, along with the rest of the tzatziki sauce ingredients. Mix, cover, and refrigerate for at least 30 minutes.
STEP 3: In a medium bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Add the chicken and coat them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
STEP 4: Heat a grill pan over medium-high heat. Add some olive oil, then cook the chicken for 3-4 minutes on each side, or until the center reaches 155°F. Remove to a plate.
STEP 5: Divide the cooked rice into four bowls. Top each with the cooked chicken, shredded lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Greek Chicken Bowls
Ingredients
For the chicken
- 2 large chicken breasts (sliced in half lengthwise to make 4 filets)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the tzatziki
- ½ medium cucumber (grated)
- 1 cup full-fat Greek yogurt
- 1 clove garlic (grated)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowls
- 2 cups cooked rice (I use basmati)
- 2 cups shredded lettuce
- 2 cup cherry tomatoes (halved)
- 2 cup diced cucumber
- ½ small red onion (thinly sliced)
- ⅔ cup Kalamata olives (halved)
- ⅔ cup crumbled feta cheese
Instructions
For the tzatziki
- Place the grated cucumber in a kitchen towel and wring out as much water as you can. This prevents the sauce from getting watery.
- Add the squeezed cucumber to a bowl, along with the rest of the ingredients. Cover and refrigerate for at least 30 minutes.
For the chicken souvlaki
- In a medium bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Add the chicken and coat them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat a grill pan over medium-high heat. Coat the pan with oil, then cook the chicken for 3-4 minutes on each side, or until the center reaches 155°F. Remove to a plate.
For the bowls
- Divide the cooked rice into four bowls. Top each with the cooked chicken, shredded lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle on the tzatziki sauce and optionally serve with some fresh pita. Enjoy!
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